RESTAURANT & BAR CONCEPT DEVELOPEMENT
FOOD & BEVERAGE CONSULTING
Our food & beverage consulting services include operational, strategic and performance analysis as well as redefining and fine tuning your food & beverage business. In addition we offer organisational assistance as well as consulting services in quality standards and management, controlling and staffing.
FOOD & BEVERAGE CONCEPT PLACEMENT & PLANNING
Helping you (re-)developing your available food service spaces (for example in retail, waiting halls, shopping areas) into real culinary places of their own, by selecting the right mix of food & beverage concepts from successful multiple and single concept operators, licensors and franchisors. Many of which are still kept a best secret. Our objective is to increase dwelling time, customer spending and experience by combining a matching and targeted offer, design, commercial model as well as subsequent activities.
TRAINING OFFER
In cooperation with Reburg & Partners, a consultancy firm dedicated to the hotel and tourism industry, as well as Top Gahn Quality Coaching, a coaching and consulting company specialised in hospitality and travel, we offer a wide range of training opportunities (catalogue in German only for the time being). Please browse through below catalogue for more detailed information.
REFERENCES
niu hotels by Novum Hospitality:
Development of 2 fresh Concepts for multiple roll out (Casual Dining & Craft Bar)
Int’l Hotel Group, Austria:
Development of contemporary Breakfast,
Bar & Dinner Concept
Kitzig Design Studios:
various Concepts
The Great B’s:
Concept Consulting
Hoppebräu Brewpub:
Bar & Kitchen Planning for a modern Craft
Beer Brewery
Alte Brennerei Pullach:
Casual Fine Dining Concept
Swiss multinational Food & Beverage
Franchisor: Prototype-Development for a
– Quick Service Concept
The Restaurant at Grande Provence Heritage Wine Estate: Casual Fine Dining Concept
Sophie’s Bistro at Sofitel Munich Bayerpost: Bistro Concept
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme
EXPERIENCE
Together, Jan Smeets and his team have over 20 years of international hospitality experience – to
name a few, the UK, the Netherlands, Australia, Germany, China, New Zealand and South Africa were
some of the stations of the world. During this time extensive knowledge in restaurant & bar concept
development, operation as well as management in both, casual and luxury establishments has been
gained, also when it comes to licensing, expansion-planning and international multi-unit outlet
management. You are in capable and safe hands – with great expertise!
EXPERIENCE
Together, Jan Smeets and
his team have over 20
years of international
hospitality experience –
to name a few, the UK, the
Netherlands, Australia,
Germany, China, New
Zealand and South Africa
were some of the stations
of the world. During this
time extensive knowledge
in restaurant & bar
concept development,
operation as well as
management in both, casual
and luxury establishments
has been gained, also when
it comes to licensing,
expansion-planning and
international multi-unit
outlet management. You are
in capable and safe hands
– with great expertise!
SOME OF HIS STATIONS WERE
Expansion & Development as well as
Senior Project Manager
Paulaner Brauhaus Consult
Director of Food & Beverage
Sofitel Munich Bayerpost
Operations Manager
Grande Provence Heritage Wine Estate
Six Sigma Black Belt Manager
Sheraton Frankfurt Hotel & Towers
Assistant Director of Food & Beverage and Food & Beverage Analyst
the Westin Grand Munich
Bar Manager
Shangri-La China World Hotel
SOME OF HIS STATIONS WERE
Expansion & Development as
well as Senior Project
Manager
Paulaner Brauhaus Consult
Director of Food &
Beverage
Sofitel Munich Bayerpost
Operations Manager
Grande Provence Heritage
Wine Estate
Six Sigma Black Belt
Manager
Sheraton Frankfurt Hotel &
Towers
Assistant Director of Food
& Beverage and Food &
Beverage Analyst
the Westin Grand Munich
Bar Manager
Shangri-La China World
Hotel
LET’S TALK… WE ARE LOOKING FORWARD TO HEAR FROM YOU!
JAN SMEETS
RECIPE FOR CONCEPT
RESTAURANT & BAR
CONCEPT DEVELOPEMENT
VON-SIMOLIN-STRASSE 8
82402 SEESHAUPT
GERMANY